Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products

• DOI: 10.1016/j.foodchem.2025.144050
• Publication Date: 2025-03-26T17:43:27Z
• Authors: Chenqi Li; Songyi Lin; Tingjia Chen; Shuo Wang; Xixin Qian; Dong Chen; Ruming Wang; Na Sun